OVERVIEW
I have great affection for these beautiful light sponges, which I’ve been perfecting over the years. Hot from the oven, one is never enough. I love them brushed with rhubarb jam, or dipped in either melted chocolate or Pedro Ximénez sherry. I’ve found that upcycled scallop shells work beautifully as madeleine moulds and set the seaside scene perfectly. If you have time, leave the batter to rest for at least an hour or, if you’re able to get ahead, ideally overnight.
MAKE YOUR BATTER
Gently melt the butter in a pan, then allow to cool. Sift the flour and baking powder into a bowl and add the sugar, lemon zest and salt.
Beat the eggs lightly and whisk into the mixture followed by the melted butter. If the mix is a little thick add a splash of milk (you’re looking for a ribbon-like consistency). Cover and chill the batter for at least an hour or preferably overnight.
SET UP YOUR EGG
Set up your EGG for indirect cooking, with the ConvEGGtor and Stainless Steel Grid in place. Your target temperature is 180°C.
Generously butter the scallop shells or madeleine moulds and dust with flour. Spoon in the batter and bake for 8-10 minutes.
SERVE YOUR WARM MADELEINES
When they emerge from the EGG, the madeleines are best eaten straightaway, served with melted chocolate for dipping or else brushed with jam and dusted with icing sugar. If there happen to be any left, they make great sponges for tiramisu or trifle.
